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处理方法和储存对黑米 (Oryza sativa L.) 的生物活性化合物的影响:一篇综述

Mohammed Obadi¹, Bin Xu¹

¹School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China. food_oil@126.com.

Food & function

|September 28, 2023

概括

黑米富含营养和生物活性化合物,经过加工以改善味道和质地. 了解加工和储存如何影响其营养质量对于饮食指南至关重要.

科学领域:

营养科学营养科学
食品科学食品科学食品科学
农业科学农业科学

背景情况:

与棕色和白色大米相比,黑米具有更高的营养价值.
它含有必需的氨基酸,食纤维和独特的生物活性化合物,如安东和g-oryzanols.
整粒黑米的加工是必要的,以提高口感和质地.

研究的目的:

审查加工和储存对黑米生物活性成分的影响.
突出黑米中的营养益处和生物活性物质.
为了确定黑米加工和储存当前的挑战.

主要方法:

关于黑米加工和营养分析的科学研究的文献综述.
分析各种加工技术对生物活性化合物的影响的研究.
检查储存条件对营养物质保留的影响.

主要成果:

加工和储存显著影响黑米中生物活性物质的度.
虽然旨在改善感官质量,但加工可以改变营养特征.
具体的加工方法和储存时间会对不同的生物活性化合物产生不同的影响.

结论:

仔细考虑加工和储存对于保持黑米的营养完整性至关重要.
需要进一步的研究来优化加工技术,以最大限度地保留营养.
建立明确的饮食准则需要全面了解这些收获后的变化.

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